Rice Krispie Cheesecake Recipe

No more choosing between Rice Krispie treats and cheesecake. This amazing fusion has a Rice Krispie shell that keeps together and a no-bake cheesecake filling with additional Marshmallow Fluff.   

Although developed for sweet tooths, it's a pleasant and interesting dish to serve any time. Extra Rice Krispies are saved for cheesecake topping. This extra addition makes this cheesecake fun. Serve one or two with each slice or pile them high in the center.  

Ingredients Rice Krispie Crust 1/2 cup unsalted butter 1 10-oz. marshmallow bag 8 c. Rice Krispies Cheesecake 1 cup heavy cream  

2 (8-oz.) softened cream cheese blocks 1/2 cup confectioners' sugar 3/4c. Marshmallow Fluff 1 tsp pure vanilla extract  

Melt butter in a big pot on medium. Add marshmallows and stir constantly until melted, 5–8 minutes. Stop cooking. Step 2: Mix Rice Krispies till well blended. Pour 3 cups Rice Krispies mixture into a 9" x 5" loaf pan. Press gently into an even layer.  

Step 3: Pour remaining Rice Krispies mixture into a 9" springform pan. Press evenly across pan bottom and sides. Store in the fridge until needed. Cheesecake Step 1: Beat cream in a large bowl with a handheld mixer on medium-high speed until stiff peaks form.  

In step 2, beat cream cheese and confectioners' sugar in a large bowl with a handheld mixer on medium-high speed until smooth. Beat in Marshmallow Fluff and vanilla. Fold whipped cream gently until mixed.  

Step 3: Pour filling into crust and smooth top. Chill for at least 4 hours or overnight. Step 4: Cut Rice Krispies mixture into 1" squares in loaf pan. Cheesecake center pile.  

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